Who doesn’t love a savory, succulent, tender venison pot roast?!
This recipe will take your hard won venison pot roast from frozen to fantastic in a total of 80 minutes under pressure! The dish pictured was made with Maryland Whitetail Deer. I have made this with equal success using elk, antelope, mule deer, and goose breast.
Fact: this family favorite has converted even the pickiest of my skeptical game eaters!
While the end result is a fork tender roast that tastes as if it slow roasted 9 hours in it’s own juices, a pressure cooker takes the cooking time to only 80 minutes. Adding the horseradish while thickening the rich sauce at the end, adds a fresh bite, and complexity! The introduction of horseradish to the sauce also eliminates the need to produce a separate horseradish cream sauce often served with traditional beef pot roast. Elevate your organic, field harvested, venison pot roast to a presentation so regal, you’ll deem it worthy of your finest china platter! In my case this is my beloved Spode Woodland China Platter.
1 (2- to 3-pound) venison roast
3 tablespoons all-purpose flour
Salt and pepper
2 tablespoons olive oil
1 1⁄2 cups venison or beef stock or broth
2 tablespoons red wine vinegar
1 tablespoon minced garlic
1 teaspoon herbes de Provence
1 teaspoon salt
1⁄4 teaspoon pepper
3 redskin potatoes, halved
3 turnips peeled & halved
1 yellow onion, cut into wedges
2 cups baby carrots
2 ribs celery, cut into 1-inch lengths
1 tablespoon cornstarch, mixed into 2 tablespoons water
2 tablespoons horseradish
3 tablespoons butter or margarine
Chopped Parsley for garnish & flavor
- Sprinkle the frozen venison roast with flour that has been generously seasoned with salt and pepper.
- With the cooker’s lid off, heat oil on HIGH until sizzling.
- Place the floured venison roast in the cooker and brown on each side.
- Add the stock or broth, vinegar, garlic, herbes de Provence, salt, and pepper to the cooker. Securely lock the cooker’s lid and set for 75 minutes on HIGH
- Perform a quick release to release the cooker’s pressure.
- Remove venison roast to a serving platter & cover with foil to keep warm while vegetables cook.
- Add the potatoes, turnip, onion, carrots, and celery to the pot, re-secure the cooker’s lid, and set for 5 minutes on HIGH. Perform a quick release to expel pressure.
- Carefully transfer the vegetables to the serving platter with the venison roast and cover with aluminum foil.
- Set the cooker to HIGH or “brown” with lid off and whisk the cornstarch and water, and the horseradish into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter.
- Smother meat and vegetables with the gravy & sprinkle with freshly chopped parsley before serving.
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